Creating the drink from start to finish requires around 10 staff members and three hours, Tiger Sugar Singapore founder Trevor Fong told ST at a media tasting on Thursday.

This involves cooking the boba pearls in small batches to ensure that they remain fresh.

Throughout the day, this process is repeated almost every hour.

The beverage is then assembled in about six steps, with a specially trained staff member assigned at every stage.

A staff member also does a quality control check, before it is handed over to the consumer.

Mr Fong, who is the managing director of Clover Lifestyle - the Singapore parent company of the brand - said that the brand's focus on quality and authenticity goes down to even the type of ice it uses.

The shape of ice is similar to the ones typically drunk with whisky, he said, adding that this would best retain the temperature and flavour of the drink, especially in Singapore's hot weather.